3-Ingredient Plantain Tortillas

Slice green plantains (2 large) into 4 sections, then halve those sections lengthwise.

Bring a pot of water to a boil and add [green plantains]. Boil for 15 minutes to tenderize. Drain and let cool slightly. Start 15m timer

Peel [green plantains] and discard the peel. Add the peeled [green plantains] and sea salt (1 tsp) to a blender or food processor. Blend until a sticky ball of dough forms (about 30 seconds).

Dust a clean surface with [tapioca starch]. Take small (~3 tbsp) amounts of dough and dust with [tapioca starch]. Using a rolling pin dusted with [tapioca starch], roll out until almost paper-thin. Add more [tapioca starch] as needed. Repeat until 10-12 tortillas are formed.

Optional: Use a knife or pizza cutter to make the edges a perfect circle.

To cook, heat a large skillet over medium heat and lightly grease with [coconut oil or avocado oil]. Add 1-2 tortillas at a time and cook until dried out and slightly browned on both sides (~3 minutes per side). Continue until all tortillas are cooked (no need to add more oil). See notes for baking instructions. Start 6m timer

Enjoy immediately as a vessel for various fillings like Vegan Barbacoa or Guacamole.

Store cooled leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Thaw before use if frozen. Reheat in a 350 degree F (176 C) oven or on the stovetop.